Abstract
Levels of trans-resveratrol in Champagne wines were determined by the use of reversed-phase HPLC with UV and fluorometric detection after liquid-liquid extraction with ethyl acetate. Resveratrol concentrations in Champagne wines range from 20 to 77 μg/L except for the Champagne rosé in which resveratrol reaches several hundred micrograms per litre. The resveratrol content of Champagne wines was also shown to decrease with aging on lees. ©Vigne et Vin Publications Internationales.
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Jeandet, P., Chaudruc, D., Robillard, B., Peters, F., Tusseau, D., Conreux, A., & Duteurtre, B. (2006). Determination of the trans-resveratrol content of champagne wines by reversed-phase HPLC. Journal International Des Sciences de La Vigne et Du Vin, 40(2), 117–119. https://doi.org/10.20870/oeno-one.2006.40.2.876
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